Photo by Nuage Designs

Into the Blue

This year's Pantone color of the year is the stunning 4052 Classic Blue. We love how versatile, yet dependable this color is. This arrowhead design sends an arrow and a message with bold blues that will add interest to your décor. The standard gold chair is also accented with a metallic blue seat cushion.

Photo by Mathia Muheim

Under the Sea

Waves of blue highlighted this event with blue lighting and hundreds of panes of different shades of blue polypropylene, giving it a multi-dimensional shade of blue.

Photo by Social Butterfly

Moody Blues

If you're hosting a blue party, then blues should be the music of choice. Use a site such as The Bash to find specific entertainment near you. 

Photo by Vicky Wasik

Out of the Blue

A red wine sangria is a good choice for a blue hued drink without going with a sticky sweet blue curacao recipe. Use a deep red wine and cut with orange juice, you get closer to a deeper hue. 


For the Ginger-Cardamom Syrup:

1 1/2 ounces (40g) peeled ginger root (about one 4 1/2-inch knob)

2 tablespoons (30ml) water

1/3 cup (65g) sugar

20 green cardamom pods

For the Sangria:

2 1/4 cups (540ml) red wine

1 cup (240ml) fresh orange juice (from 3 to 4 oranges)

1/2 cup plus 1 tablespoon (135ml) sweet vermouth (such as Carpano Antica)

1 batch Ginger-Cardamom Syrup

Chilled seltzer or club soda (optional)

Candied ginger, for garnish (optional)



To Make the Ginger-Cardamom Syrup: If using a juicer, juice ginger (yields will vary), then measure out 2 tablespoons (30ml) fresh ginger juice and mix with water. Proceed to step 2. If using an immersion blender, chop ginger roughly, then add to blender jar with water and blend thoroughly. Strain through a fine-mesh strainer; mixture should yield 4 tablespoons (60ml) ginger liquid.


In a small saucepan, combine ginger liquid and sugar. Warm over medium heat, stirring until sugar dissolves, removing from heat as soon as sugar dissolves; do not let boil. Add cardamom pods, cover, and let cool. Refrigerate at least 2 and up to 10 hours.


To Make the Sangria: Add wine, orange juice, and sweet vermouth to a pitcher. Strain Ginger-Cardamom Syrup into pitcher and stir to mix. Serve immediately or refrigerate up to 2 hours.


To serve, fill wine glasses with ice. Add sangria and top with seltzer or club soda if desired. Garnish each glass with candied ginger if desired.